Brewing using s23 lager Yeast

[Ady1975]

Easy there Merry brewers!
I've just put a Coopers Aussie on the go a couple of days ago, I've used 2 x saflagers23 yeast packs, tis fermenting in my outside cupboard which holds a temp of between 10-15 degs (night-day)
This is the first Time Ihave used a different yeast to the one supplied as I'm hoping to get a crisper Lager taste than fermenting at 21degs with the usual coopers supplied yeast.
Obviously i'm used to a vigorous ferment and removing from FV after about 5 days.
With this ferment I have already noticed that it is not as vigorous (which I expected) but is bubbling away nicely enough.
Being outside I'd rather leave the lid on for as long as possible before I start taking readings etc.
How long should I expect it to be taking?
10 days? 2 weeks?
also,
When it comes to bottling, do you still prime in a warm (20degs) area for a few days first or do you just maintain the overall cooler process and leave it constantly at 10-15 degs? before putting it in the fridge and pouring it down your gullet?

Many Thanks

[mickhew]

Check the Coopers.au website. It has info there about it. If I remember, it can take 2-3 weeks to ferment out.

[mickhew]

I am at work, alone and bored, so have looked for you.


We recommend pitching Lager yeast at 20degC then allowing the brew to drop to as low as 13degC over the next day or so.

Some physical differences when fermenting with Lager yeast:

Less foam and barely noticeable scum ring.

Less CO2 produced and longer ferment time.

Ferments more thoroughly - Lower FG achieved.

May produce an eggy smell (this will dissipate with bottle age).
Due to lower temperature and longer ferment time cleanliness and sanitation is even more important when making Lager beer.

Fermentation may take 2 to 3 weeks.

To avoid the risk of overcarbonation - glass bottles may explode. Only bottle your brew when the fermentation process is complete. Fermentation is complete when the density of the brew remains constant over 2 days.

We recommend the use of a hydrometer to check the specific gravity (density) of your brew
Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place

We recommend the use of PET bottles or reusable glass bottles designed for storing beer. For information about kegging see the FAQ section.

Priming
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).

Store the bottles out of direct sunlight at 18degC or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks.

Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted

[Ady1975]

Thanks Mick, excellent info.
saved me a surf!!

[timothio]

This info would have been useful to me too, if the e-bayer I bought my saflager S-23 yeast from had actually sent me saflager yeast... Instead I got 4 sachets of safale S-04...

Grrr... Damn e-bay!! Why cant I have a HBS within 50 miles of me?? Is it really too much to ask?

[Ady1975]

I got mine from shop4homebrew. good prices and great fast delivery service. spend more than 50 quid and postage is free. so I always order a few kits and some other bits and bobs.
I'm sure there are plenty of other online retailers out there mind you.
e-bay can be frustrating mate, I think we've all been there at some point